Granny Smith apples and fresh cranberries tossed with some sugar and lemon juice, then topped with a combination of whole wheat flour, oats, a little brown sugar, cinnamon, melted butter and real Maple syrup. All baked until hot and bubbly. Served warm with a scoop of low fat ice cream. What a perfect ending to a winter meal.

Cranberry Apple Crisp

1.5 pounds Granny Smith apples, peeled, cored and cubed

2 cups fresh or frozen cranberries, rinsed

1 Tablespoon Lemon juice

½ cup sugar (if you use a sweeter apple use less sugar, the Granny Smith are very tart)

Lightly spoon flour into a measuring cup, level off. Combine flour, oats, sugar, cinnamon, butter, and maple syrup with a fork, mix until crumbly. Sprinkle over the apple mixture. Bake for 40 minutes or until bubbly and apples are tender.

[…] butter but I owe the magic to Isa Moskowitz from Post Punk Kitchen. I wanted to revamp my very own Cranberry Apple Crisp recipe and make it plant based/vegan friendly and when I saw Isa’s recipe for a fruit crisp in the […]

[…] but I owe the magic to Isa Moskowitz from Post Punk Kitchen. I wanted to revamp my very own Cranberry Apple Crisp recipe and make it plant based/vegan friendly and when I saw Isa’s recipe for a fruit crisp in the […]